|
|
|
|
|
| GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Flávio Alves da; ASQUIERI,Eduardo Ramirez; BOAS,Eduardo Valério de Barros VILAS; OGANDO,Felipe Iwagaki Braga; AGUIAR,Claudio Lima de; DAMIANI,Clarissa. |
| Abstract The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthesis; Fructose; Glucose; Myrciaria sp. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500016 |
| |
|
|
| GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Flávio Alves da; ASQUIERI,Eduardo Ramirez; BOAS,Eduardo Valério de Barros Vilas; DAMIANI,Clarissa. |
| ABSTRACT The bioactive compounds and in vitro antioxidant activity of jabuticaba fruits var. Pingo de mel were evaluated during their physiological development. The fruits were harvested ten days after anthesis until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. Higher phenolics levels, hydrolysed tannins, and antioxidant activity were observed in 10 days after anthesis, while vitamin C contents were higher throughout the ripening process. At the end of development (34 days), higher levels of vitamin C and lower hydrolysed tannin were observed. It is known that the lower the hydrolysed tannins, the better the sensory characteristics of the fruit, and considering the benefits of vitamin C, it... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Anthesis; Myrciaria sp.; Vitamin C; Hydrolysed tannins. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600556 |
| |
|
|
| SOARES,Jackeline Cintra; GARCIA,Marina Costa; GARCIA,Lismaíra Gonçalves Caixeta; CALIARI,Márcio; SOARES JÚNIOR,Manoel Soares. |
| Abstract The aim of this study was to evaluate in sherbet formation the effects of sugar, milk, and jambolan pulp quantity on the overrun, color, physicochemical characteristics, microbiological characteristics, and acceptance of the experimental sherbets, in addition to evaluating the bioactive compounds of the selected product. Seven formulations were established through the Simplex method. The formulation with 20g 100g-1 sugar, 45g 100g-1 milk, and 35g 100g-1 jambolan pulp was selected (S5) because it was included among the most accepted sensorially (S4 and S5), and also presented higher overrun, chroma, SST/AT, and pH than S4, receiving the scores 8.0; 8.2, 6.4 and 7.1 and 6.1, respectively, for appearance, color, flavor, texture, and odor. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Edible ice creams; Simplex method; Total phenolic compounds; Antioxidant activity. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500313 |
| |
|
| |
|
|
| GARCIA,Lismaíra Gonçalves Caixeta; SILVA,Edson Pablo da; SILVA NETO,Carlos de Melo e; VILAS BOAS,Eduardo Valério de Barros; ASQUIERI,Eduardo Ramirez; DAMIANI,Clarissa; SILVA,Flávio Alves da. |
| Abstract The objective of this study was to analyze the effect of different calcium chloride concentrations on the post-harvest conservation of jabuticaba variety Pingo de Mel at different storage temperatures. The fruit were collected 30 days after the anthesis and subjected to immersions in calcium chloride solution at different concentrations (0%, 2%, 4%, and 6%) for 30 minutes at room temperature. Then, the fruit were dried and packed in polypropylene bags and incubated in a chamber at different temperatures (6 °C, 12 °C, and 25 °C). Samples were analyzed at time 0 and every two days, up to 12 days of storage. No effect of different calcium chloride concentrations was observed in the fruit characteristics at different storage temperatures over time.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidants; Respiration rate; Vitamin C; Weight loss. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500261 |
| |
|
|
|
